The perfect lunch or dinner for a busy weekday!

Serves: 4-5 Prep. time: 15′ Cooks in: 25′ Ready in: 40′

1 glass of water long-grain white rice
2 medium beetroots, peeled, diced
150 g pork sausage, sliced, cooked
1 large onion, grated
1/4 cup extra-virgin olive oil
1 cup Greek Kefalograviera cheese or Parmesan, grated
1/2 tsp Tabasco
salt, pepper

Step 1
In a shallow frying pan with lid heat oil on medium heat and cook onion until translucent. Add rice and stir with a wooden spoon constantly until all oil is absorbed.

Step 2
Add 2 glasses of lukewarm water and when it comes to a boil low down heat and stir in beetroot. Cover with lid and let simmer for 5 minutes.

Step 3
Add Tabasco and freshly ground pepper. Season with some salt (not much because Parmesan and sausage are salty).

Step 4
Cook for another 12 minutes, until rice absorbs all water and is cooked through. Add some extra water if necessary.

Step 5
A couple of minutes before you remove pan from heat stir in sausage and Parmesan and stir for a few seconds. Divide in plates and serve immediately.
Photo George Drakopoulos – Food styling Tina Webb

Και η συνταγή στα ελληνικά: Γιορτινό πιλάφι με ψιλοκομμένο παντζάρι και λουκάνικο